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Today, I'm going to share with you a soup, suitable for confinement (坐月) mothers. Postpartum confinement is practised by the Chinese and other East Asians for mothers to recover their health after giving birth. Lemon grass is beneficial to new mothers who are breastfeeding as it helps to increase milk production. I'm no expert in this field but I had the opportunity to pick up a few recipes of confinement food and I will post them up from time to time.

Lemon grass and onion soup 柠檬草和洋葱汤Ingredients5 stalks of lemon grass, crushed5 whole onions, smashed2.5 lt water900 gm pork shoulder and bones1/2 tap peppercorns, smashedseasalt to tasteMethod Blanch the pork bones in hot water, drain and rinse with tap water, set aside.Bring to the boil, 2.5 lt of water and once boiling, add in the lemon grass, onions, peppercorns and pork bones.Let it simmer till the meat is tender and add seasalt to taste.Serve hot.

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There are many ways of cooking this Hakka dish of 'Long Bean Rice'. My old Hakka neighbour used to cook this one-pot meal dish and I didn't realise it is their clan's dish until recently. From what I gather from other bloggers, the common ingredients are roast pork and Chinese sausages and of course, the star of the dish which is long beans or '豆角'. My version is pretty simple and I used homemade char siew instead. So, here's my take on 'Long Bean Rice'.........

I was pleasantly surprised when these mini Dragon fruit mini bundt cakes didn't change colour upon baking. Well, at least there was still a tinge of pink on the top of the mini bundts. The texture of this cake is more or less like sponge cake, soft and light and they taste wonderful, freshly baked. If they are not finished on the day they are baked, store them in an airtight container and best eaten, lightly warmed up in the oven toaster.

Bak kwa or Pork Jerky is one of the most sought after item during the Chinese New Year. Other then cookies, well wishers choose to present this as a gift to their relatives and friends and one may see some makeshift tents by the roadside, barbecuing the pork jerky for sale. Pork jerky can be eaten on its own as finger food alongside cold beer or with bread as a sandwich filling. But today I'm sharing with you my version of using pork jerky as an ingredient with noodles.

A little bit of spiciness to usher in the Year of the Dog .... Sambal Shrimp Cookies! The name may sound a bit weird but then there's always room for innovation and creativity. I was just experimenting with this reicpe to make something different and surprisingly it yielded good result. Well at least the family members who were my guinea pigs gave a nod of approval!

Sambal Shrimp Cookie ~ 參巴蝦醬曲奇Ingredients180 gm plain flour, sifted120 gm butter40 gm icing sugar1.1/2 to 2 Tbsp sambal udang (depending on spiciness)Curry leaves finely choppedMethod Cream butter with icing sugar till light and creamy.Add in curry leaves and sambal udang, mix well.Add in the sifted flour and lightly mix to form a soft dough.Cover with cling wrap and let chill in the fridge for about half an hour.Roll out the dough in between plastic sheets and stamp out the cookies with a cookie cutter.Arrange the cookies on a parchment lined baking tray.Bake in a preheated oven @ 180 deg.C for 12 to 15 mins. till …

These cookies can be served during the coming festive season or can be made into smaller pieces as a gift to relatives and friends. The sugary top of these almond cookies adds a nice crunch and that's what makes them special.

Sugary Almond Cookies ~ 含糖杏仁曲奇Ingredients

220 gm plain flour30 gm almond powder150 gm butter100 gm icing sugar2 egg yolks1/4 tsp salt1/2 tsp vanilla1 beaten egg whiteraw sugar or granulated sugar to sprinkleMethod Sieve flour with salt and set aside.Cream butter with icing sugar, add in egg yolks and fold in sifted flour and almond powder.Mix to combine. Cover with cling wrap and keep in the fridge for about an hour.Roll into balls about the size of a golf ball, flatten with a fork, brush with some beaten egg white and sprinkle some raw sugar on top.Bake in a preheated oven @ 170 deg.C for about 20 mins. until golden brown.Yield : 18 cookies